These vegan beetroot brownies are one of my most deceiving recipes on this blog. Despite having beetroot and no eggs, they are:
- Rich and fudgy
They also happen to be refined sugar free!
Ingredients to make the vegan beetroot Brownies
We need some simple ingredients including:
- Oats and walnut flour
- Beetroot puree (I made mine from scratch)
- Good quality chocolate
- Coconut sugar/Cane or brown sugar will work too.
- Cocoa powder
- Baking powder and baking soda
- A small amount of melted butter
- Yogurt full fat
But why do we put beetroot in brownies?
Other than being a healthy vegetable, adding beetroot to brownies has several delicious benefits!
- The pulp and juice from the beetroot make the brownies extra fudgy (and moist). Fruit and vegetables tend to make cakes denser. Do you know how banana bread is denser than a normal vanilla cake?! It’s just like that!
- The beetroot gives the brownies a beautiful red hue which is reminiscent of red velvet baked treats!
Will the brownies taste like beetroot?
It depends! If you puree your beetroot into a smooth paste and with enough melted chocolate , you won’t taste the earthy red vegetable.
If you do happen to taste the beetroot, it’s very faint! My distinguished panel of taste-testing friends here in Dubai all agree.
I’ve served these brownies to non-vegans multiple times and they don’t always notice there is beetroot in them. My brownies are often slightly red, so they just assume I added food colouring to them, haha!
I’ve made countless rich, decadent, creamy, dreamy chocolatey desserts over the years. And I have to say that this recipe has recently won the award for the healthiest -to-make chocolate dessert in my little recipe book. And also, arguably the most delicious. By now these brownies are easily recognized among my friends as the ‘red velvet brownies’.
Few things to keep in mind while making these brownies
- The beetroot should be freshly boiled and pureed and not the bottled pickled one.
- Use boiled and not raw beetroot.
- Blend the beetroot very smooth.
- Allow the brownies to cool completely before cutting as these are very fudgy.
- The chocolate sauce should be served separately and not topped over the brownies like a frosting.
- Use full fat yoghurt and melted butter as a source of fat for the brownies.
Eggless Beetroot Brownies
- ¾ cup boiled beetroot paste about 125 grams
- ½ cup melted chocolate
- ⅓ cup tightly packed brown sugar
- ⅓ cup yogurt
- 4 tablespoons of butter
- Dry Ingredients
- 1 cup almond/walnut meal
- ½ cup powdered oats
- ¼ cup cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ teaspoon salt
- Chocolate chips to top
- Preheat the oven to 170 degrees Centigrade
- Line a 9’’X 13’’ baking tray with parchment with some extra parchment along the side which will help to lift the brownies.
- Blending the boiled beetroot to a smooth puree.
- Add the melted chocolate, yogurts, sugar, butter, and vanilla. Mix well to combine.
- In another bowl add dry ingredients like almond/walnut powder, oats powder, cocoa powder, baking powder, baking soda, and salt. Mix well to combine.
- Add the dry ingredients into the wet ingredients.
- Mix well to combine.
- Top it with some extra choco chips.
- Bake for 30 minutes till the brownies are baked.
- Cool in the pan.
- Cut into slices and serve with chocolate sauce.